SQ First Menus

[Ex-SIN]

SQ12 SIN-NRT-LAX August 2009

lunch SINGAPORE TO TOKYO

CANAPES

Satay
With onion, cucumber and spicy peanut sauce


APPETISERS

Rock lobster and avocado tartare garnished with chive cream and caviar

Alaskan crab and celeriac remoulade garnished with assorted tomatoes and mesclun


SOUPS

Wintermelon soup with chicken

Oven roasted tomato soup with brandied crabmeat and garlic croutons


SALAD

Salad of baby spinach, arugula and green frissee garnished with semi dried cranberry, goat cheese and caramelised walnut
Sherry vinaigrette
Creamy french dressing


MAIN COURSES

Barramundi with white beans, tomato and bacon salad, boiled potato, hazelnut dressing

Singapore style chilli crab
A whole crab stir-fried in a spicy chilli sauce served with mantou and steamed rice
A celebrated local dish

Baked beef fillet with ceps crust, bacon, leek and onion ragout, asparagus and roast rosemary flavoured potato

Sauteed linguine pasta with shiitake mushroom ragout, parmesan cheese, arugula, truffle oil


DESSERT

White chocolate panna cotta with mango salsa and raspberries


CHEESES

Selection of camembert, sundried tomato cream cheese, smoked scamorza and emmenthal cheeses servied with garnishes


FRUITS

Fresh fruits in season


FINALE

A selection of gourmet coffees & fine teas served with pralines



dinner TOKYO TO LOS ANGELES

CANAPES

Satay
With onion, cucumber and spicy peanut sauce


APPETISERS

Chilled malosol caviar
With melba toast and condiments

Balik salmon fillet served with baby mixed lettuces, extra virgin olive oil and fresh lemon


SOUPS

Chinese style sweet corn soup with chicken and crabmeat

Cream of cauliflower with smoked ham


MAIN COURSES

Lobster thermidor
Gratinated lobster with mushrooms in brandy sauce, mixed vegetables and fettuccine

Japanese style beef curry served with poached egg, steamed rice and pickles

Roasted stuffed chicken breast with truffle served with jus, buttered squash, baby carrot and roasted potato

Potato gnocchi served with roquefort cheese sauce, sauteed ceps and arugula


DESSERT

Chocolate orange cake with orange sorbet and amanatsu orange salad


CHEESES

Brie, pepper jack, coer de blue and mimolette served with grapes, cracker and nuts


FRUITS

Fresh fruits in season


FINALE

A selection of gourmet coffees & fine teas



light bites TOKYO TO LOS ANGELES

NOODLES

Kitsune udon
White wheat noodles in light fish broth garnished with sweetened beancurd and fish cake

Tempura udon
White wheat noodles in light fish broth garnished with tempura

Vegetarian and non vegetarian instant noodles


SANDWICHES

Savoury sandwich

Vegetarian sandwich


SNACKS

Cashew, almond or macadamia nuts
Potato chips
Chocolate bar
Mini cake
A selection from the fruit basket
Assorted walkers biscuit




before touch down TOKYO TO LOS ANGELES

TO START WITH
A choice of apple, tomato or freshly squeezed orange juice


FRUITS

Fresh fruit plate


STARTERS

Choice of cereals or yoghurt
Cornflakes or muesli with milk
Plain or fruit yoghurt


ENTREES

Wanton mee
Egg noodles in rich pork broth garnished with shrimp dumplings and leafy greens

Warm baked smoked salmon tart garnished with caviar and creme fraiche served with buttered asparagus and roasted vine ripened cherry tomato

Fresh eggs prepared on-board (boiled, baked or scrambled)
With your choice of ham steak, chicken sausage, vine ripened tomato and mushroom


FROM THE BAKERY

Assorted breakfast pastries and bread with butter, jam, marmalade or honey


FINALE

A selection of gourmet coffees & fine teas

[YK@HKG]

SQ11 NRT-SIN SEP 2009

dinner FROM FROM TOKYO TO SINGAPORE

the finest selection
Singapore Airlines International Culinary Panel brings together some of the most celebrated names in gourmet cuisine. Drawing from the best of authentic traditional flavours and modern inspirations, they present to you this recommendation for an exquisite dining experience in the sky.

Kyo-Kaiseki

SAKIKUZE
Simmered eggplant, shredded bonito flakes

HA-SUN
Monkfish liver, shimeji mushroom, spinach, pacific saury, kelp with herring roe

MUKOUZUKE
Marinated red snapper, flounder with sea urchin

MEN
Cold noodles

DAINOMONO
Grilled yuzu flavoured barracuda, lotus root

TAKIAWASE
Simmered conger eel, matsutake mushroom, mustard spinach, sweet potato

SUZAKANA
Whiting fish with sweet vinegar, cloud ear fungus, carrot, radish

GOHAN & KOUNOMONO
Steamed rice and pickles

TOMEWAN
Clear soup

MIZUGASHI
Dessert

Create your gastronomic experience from our selection of tantalising options.

CANAPES
Satay
With onion, cucumber and spicy peanut sauce

APPETISERS
Chilled malosol caviar
With melba toast and condiments

Marinated scallop with tomato bavaroise and balsamic glace

SOUPS
Cream of corn with smoked chicken and chive

Chicken consomme with mushroom tortellini

SALAD
Baby spinach, rucola, fruit tomato with red and yellow endives
Balsamic and virgin oil dressing
Thousand island dressing

MAIN COURSES
~Seared beef fillet in madeira jus, cream corn, green beans and baked potato cake with pancetta

Singapore style roast chicken served with chicken rice, chinese greens with oyster sauce

Penne with cherry tomato sauce, sauteed prawns, parmesan and rucola

+Warm gorgonza cheese, walnet and rosemary scent roast pear tart with arugula lettuce, extra virgin olive oil

~ Exclusively created by the SIA International Culinary Panel
+ Specially prepared meatless selection

DESSERTS
Warm cherry strudel served with vanilla ice cream and raspberry

CHEESES
Brie, pepper jack, coer de blue and mimolette served with grapes, cracker and nuts

FRUITS
Fresh fruits in season

FINALE
A selection of gourmet coffees & fine teas served with pralines

[YK@HKG]

SQ866 SIN-HKG SEP 2009

lunch FROM FROM SINGAPORE TO HONG KONG

sam's choice
A three-time winner of the World Gourmet Summit's Asian Ethnic Chef, Sam Leong is famed for presenting Chinese cuisine with a deliciously contemporary touch. He brings to you the recommendation for a most exquisite dining experience in the sky.

十全十美 (shi quan shi mei)
"a complete and perfect chinese culinary experience"

Sliced abalone with sweet pineapple
Tofu with brandy cherry and ginger sauce
Seared beef fillet in Oriental vinaigrette
Scallop with Bai Ling mushroom
~
Thick supreme broth with crabmeat and spinach puree
~
Braised pork neck with ginseng and long cabbage
Deepfried "pipa" prawn with soya crumbs
Steamed cod in spicy chilli sauce
Stirfried asparagus with fungus
Choice of steamed rice or porridge
~
Warm bitter almond soup with sesame dumplings

+ Exclusively created by Sam Leong of Tung Lok Group, Singapore

Create your gastronomic experience from our selection of tantalising options.

APPETISERS
Marinated lobster with asparagus and mango salad
Citrus dressing

Pave of Balik salmon
Slab of classic Russian style cold smoked salmon with mescun salad and herb sauce

SOUP
Cream of celeriac with caramelised port wine flavoured pea and crouton

SALAD
Mizuna with shaved fennel and cherry tomato
Singapore dressing infused in shallot oil with sambal, lime and honey
Balsamic and extra virgin oil dressing

MAIN COURSES
Oriental roast duck and Chinese seasonal greens, mushrooms with steamed rice

Grilled fillet of beef in peppercorn sauce with broccoli, asparagus, carrot and roasted potatoes

Baked herb crusted cod with broccolini, fine carrot and parsley potatoes
oyster sauce

Vegetarian udon noodles soup with mushrooms, gluten and leafy greens

DESSERTS
Almond tuile shell with gelato ice cream and toasted nuts

CHEESES
Selection of Tasmanian blue brie, scormoza affumigata and red cheddar cheeses served with garnishes

FRUITS
Fresh fruits in season

FINALE
A selection of gourmet coffees & fine teas served with pralines[/QUOTE]

[graubman]

First time on SQ (CX passenger)

Will be taking my first F on SQ (SQ 1 & SQ 2)...CX for many years on F, decided to try SQ....does anyone have any idea on menus for these flights? any thoughts on the 77W they use( CX uses the newly configured 747)....thank you!

[9V-JKL]

Welcome to SQTalk graubman

The menu can be found by going thru the pages of this thread.

Thoughts on the 77W can be found the "Trip Report" section.

Enjoy!

[graubman]

Thank you for your reply 9V-JKL. I tried going thru thread and found old Menus for F on SQ 1 and SQ 2. Wanted to see if there had been any recent postings( past 15 -30 days). As for the seats, i saw where most everyone recommended 2A-2F on the 777-300ER.......Many thanks for your post.

[dsimon]

SQ15 ICN-SIN September 2009

dinner From Seoul to Singapore

Create your gastronomic experience from our selection of tantalizing options

CANAPES
Satay
With onion, cucumber and spicy peanut sauce

APPETISERS
Seared tuna loin tataki with mesclun
Ponzu dressing

Crab and ginger salad with baby gem, lemon confit and fennel shavings

SOUPS
White onion soup with parma ham and rosemary crouton

Korean chicken and ginseng soup

SALAD
Butter lettuce heart with baby cress and cherry tomato
Creamy sesame soya dressing
Thousand Island dressing

MAIN COURSES
Chicken with lemon and rosemary crust, carrot, snap peas and potato puree

Korean style beef noodle soup
Noodles in rich broth garnished with steamed sliced beef and vegetables

Panfried cod fillet in pesto veloute with vegetables and potato

Stir fried prawns in hot garlic sauce, seasonal vegetables and fried noodles

Cold linguine tossed with rocket leaves, cherry tomato confit in extra-virgin olive oil-lime dressing and roasted red capsicum pesto

DESSERTS
Cheesecake with raspberry mirror, fresh raspberry and raspberry sorbet

Citrus crème brulee

CHEESES
Boursin, emmenthal and cambozola cheeses served with nut, grapes and cracker

FRUITS
Fresh fruits in season

FINALE
A selection of gourmet coffees & fine teas served with pralines

SQ15QC SFO-ICN-SIN (LF/SN1/LMF/DF) 7-2.1 09 FC

[SQTalker]

Anyone has any SQ12 NRT=>LAX & SQ11 LAX=>NRT BTC Japanese meal photos...? I plan try not to order my regular lobster in my main course, instead I want to try out something different.

I had been searching the entire thread but only found that it's showing the regular F menu but not the BTC...

http://www.sqtalk.com/forums/showpos...&postcount=261

[9V-JKL]

Anyone has any SQ12 NRT=>LAX & SQ11 LAX=>NRT BTC Japanese meal photos...? I plan try not to order my regular lobster in my main course, instead I want to try out something different.

I had been searching the entire thread but only found that it's showing the regular F menu but not the BTC...

http://www.sqtalk.com/forums/showpos...&postcount=261

http://www.sqtalk.com/forums/showthread.php?t=935

Plenty of BTC pictures there

[MAN Flyer]

SQ11 LAX-NRT August 09

lunch FROM LOS ANGELES TO TOKYO

Kyo-Kaiseki

SAKIKUZE
Seasame beancurd

HA-SUN
Squid with octopus, eel with burdock, taro yam, river smelt, shrimp with potatom sushi, chicken

MUKOUZUKE
Marinated sea bream. vinegared gizzard fillet, sea urchin

MEN
Cold somen noodles

DAINOMONO
Kurubota pork in soya flavoured sauce, green pepper

TAKIAWASE
Simmered assorted vegetables with shrimp and pollack roe

SUZAKANA
Vinegared seaweed, grated mountain yam, clam

GOHAN & KOUNOMONO
Steamed rice with dried baby sardines and pickles

TOMEWAN
Clear soup with sillago

MIZUGASHI
Dessert

lunch FROM LOS ANGELES TO TOKYO

APPETISERS
Chilled malossol caviar
With melba toast and condiments

Serrano ham, duckliver terrine and smoked duck breast served with a fig and raisin chutney

SOUPS
Crabmeat and egg soup

Sherry wine flavoured beef consomme garnished with braised oxtail and mushroom ravioli

SALAD
White asparagus, semi dried cherries and pistachio, baby lettuces and aged feta cheese
Ranch dressing
Balsamic herb dressing

MAIN COURSES
*Roast Chilean bass with gralic butter-parma ham crust and spinach cream, creme fraiche mashed potato

Chicken biryani
Indian style chicken curry with spiced flavoured rice, cucumber pineapple salad and fried "papadum" cracker

Grilled striploin steak served with red wine sauce, buttered vegetables and mashed potato

**Rice cannelloni with herbed goat cheese served with simmered "barrigoule" style young vegetables

DESSERTS
Warm peach "financier" served with vanilla ice cream and sauteed peach

CHEESES
Rouge et noir brie, point reyes vella dry jack, original farmstead blue
Served with port wine-prune compote, grapes, walnut and biscuit

FRUITS
Fresh fruits in season

FINALE
A selection of gourmet coffees & fine teas served with pralines

light bites FROM LOS ANGELES TO TOKYO

NOODLES
Gyu don
White wheat noodles in light fish broth garnished with sliced beef, spinach and leek

Vegetarian instant noodle soup

SANDWICHES
Bagel with cream cheese spread, smoked salmon and semi sun dried tomato

Krispy kreme doughnut

SNACKS
Cashew, almond or macadamia nuts

Chips

Cookies

Chocolate bar

A selection from the fruit basket

Assorted cheeses with garnishes

light meal FROM LOS ANGELES TO TOKYO

Kyo-kaiseki

HA-SUN
Eel with omelette, green soya bean, shrimp, white bait jelly, spicy pollack with squid, broad bean

DAINOMONO
Grilled yuzu flavoured barracuda, lotus root

GOHAN & KOUNOMONO
Steamed rice and pickles

TOMEWAN
Clear soup

MIZUGASHI
Dessert

light meal FROM LOS ANGELES TO TOKYO

APPETISER
Farmers market heirloom tomato salad, fresh mozzarella, serrano ham, extra virgin olive oil, sea salt

MAIN COURSES
Fettuccine with creamy assorted mushroom ragout, aragula lettuce and grilled cajun spiced chicken

Braised Ee-Fu noodles with prawns, scallops and leafy greens

DESSERT
Strawberry and vanilla bavarios

FINALE
A selection of gourmet coffess & fine teas

*Exclusively prepared by the SIA International Culinary Panel
**Specially prepared meatless selection

SQ11B LAX0NRT0SIN (LF/SN1/LMF/DF) 1-1.1 08 FC

[dsimon]

SQ15 SFO-ICN September 2009

lunch FROM SAN FRANCISCO TO SEOUL

Create your gastronomic experience from our selection of tantalising options

APPETISERS
Chilled malossol caviar
With melba toast and condiments

Tian of crabmeat-mango with kiwifruit-pineapple sauce

SOUPS
Celery root and caramelized pear soup

Cantonese style watercress soup with pork and red dates

SALAD
Lamb lettuce with baby romaine leaves
Balsamic and extra virgin olive oil dressing
Tomato and basil salsa

MAIN COURSES
Seared lamb loin with jus, crushed pea with mint, leek and olive oil mashed potato

Grilled tournedos of beef with mushroom sauce and roasted rosemary potatoes

Braised halibut in black pepper sauce, seasonal vegetables and fried rice

Korean braised chicken with mushroom, vegetables and steamed rice

Salad of couscous with roasted parsnip batons, sautéed cep mushrooms, green soya and fava beans, extra virgin olive oil dressing

DESSERTS
Warm frangipane tart with fresh raspberry and almond ice cream

Warm gratin of strawberry with kirsch sabayon

CHEESES
Camembert, Roquefort blue, American cheddar, boursin cheeses served with
grapes, nuts and cracker

FRUITS
Fresh fruits in season

FINALE
A selection of gourmet coffees & fine teas served with pralines


light bites FROM SAN FRANCISCO TO SEOUL

Should you fancy a little snack or something more substantial in between your meals, simply make your selection known to our crew, during the flight

NOODLES
Fish ball noodle soup
Noodles in broth served with fish balls and fish cakes

Vegetarian instant noodle soup

SANDWICHES
Croissant with turkey and tomato

Focaccia bread with roasted vegetables and cheese

SNACKS
Cashew, almond or macadamia nuts

Chips

Cookies

Assorted walkers biscuit

A selection from the fruit basket

Assorted cheeses with garnishes


light meal FROM SAN FRANCISCO TO SEOUL

Lean back and unwind with our simple yet delightful culinary selection

APPETISER
Salad of salmon tataki and gravadlax with mesclun
Citrus dressing

MAIN COURSES
Prawn dumpling noodle soup
Egg noodles in rich broth garnished with prawn dumplings and leafy greens

Korean style minced short rib with pine nuts, jap chae, tofu, and steamed rice

Caesar salad with warm chicken
Baby romaine lettuce, grated cheese and cheesesticks

DESSERTS
Coconut-hibiscus panna cotta and jellied hibiscus-berries

FINALE
A selection of gourmet coffees & fine teas

SQ15QC SFO-ICN-SIN (LF/SN1/LMF/DF) 7-1.3 09 FC

[MAN Flyer]

SQ11 NRT-SIN August 09

dinner FROM TOKYO TO SINGAPORE

Kyo-kaiseki

SAKIZUKE
Pike eel with cucumber

MUKOUZUKE
Shabu shabu style beef

HA-SUN
Duck breast, lotus root, eel jelly, eggplant with miso, lady finger

MEN
Cold noodles

DAINOMONO
Miso flavoured salmon trout with burdock and eel

TAKIAWASE
Rolled conger eel with beancurd skin and yam

SUZAKANA
Pickled daikon with salmon and salmon roes

GOHAN & KOUNOMONO
Steamed rice and pickles

TOME-***
Clear soup

MIZUGASHI
Dessert

dinner FROM TOKYO TO SINGAPORE

CANAPES
Satay
With onion, cucumber and spicy peanut sauce

APPETISERS
Chilled malossol caviar
With melba toast and condiments

Duckliver terrine with kumquat compote and champagne jelly

SOUPS
Sherry wine flavoured beef consomme garnished with braised oxtail and mushroom ravioli

Cream of pumpkin

SALAD
Baby spinach
and swiss chard salad garnished with marinted artichoke, capers, roasted capsicum and semi dried tomato
Shiso dressing
Thousand Island dressing

MAIN COURSES
Seared cod fillet, creamy horseradish sauce, baby carrot, fava beans, mashed potato

Sukiyaki
Simmered waggyu beef with beancurd and vegetables in light soya broth served with steamed rice

Oven roasted chicken breats served with truffle jus, artichoke puree, roasted vegetables and gratinated potato

*Fettuccine pasta served with stroganoff style assorted mushrooms and asparagus

DESSERTS
Opera cake served with vanilla ice cream and espresso coffee sauce

CHEESES
Brie, pepper jack, coer de blue and mimolette served with grapes, cracker and nuts

FRUITS
Fresh fruits in season

FINALE
A selection of gourmet coffees & fine teas served with pralines

*Specially prepared meatless selection

SQ11B LAX-NRT-SIN (LF/SN1/LMF/DF) 1-2.1 08 FC

[cell7481]

SQ 11 LAX-NRT-SIN Sept 2009

Lunch from Los Angeles to Tokyo

Appetisers

Rock lobster with cauliflower panna cotta and lemon vinaigrette

Chilled Malossol caviar
With melba toast and condiments

Soups

Chicken Soup with Chinese muchrooms and bamboo shoot

Cream of asparagus garnished with parmesan crisp

Salad

Salad of assorted herloom tomato, mozzarella, rucola and basil
Green goddess dressing
Balsamic herb dressing

Main Courses

Seared chicken breast with apple cider sauce, white cabbage, chestnut and mixed mushrooms

Stir fried beef in hot bean sauce served wit hseasonal vegetables and fried rice

Pan seared Chilean seabass served with creamy clam sauce, mushroom puree and buttered gourmet potatoes

Saffron fettuccine pasta with sauteed ceps mushrooms, arugula lettuce, shaved parmesan cheese, creamy basil pesto

Desserts

Warm peach "financier" served with vanilla ice cream and sauteed peach

cheeses

Selection of cheeses served with dried fruits, nuts, and cracker

Fruits

Fresh fruits in season

SQ12B SIN-NRT-LAX (LF/SN1/LMF/DF) 1-1.2 09 FC

Light Bites from Los Angeles to Tokyo

Noodles
Gyu udon
White wheat noodles in a light fish broth garnished with sliced beef, spinach and leek

Vegetarian instant noodle soup

Sandwiches

Bagel with cream cheese spread, smoked salmon and semi sun dried tomato

Krispy kreme doughnut

Snacks

Cashew, almond, or macadamia nuts
chips
Cookies
Chocolate bar
A selection from the fruit basket
Assorted Cheese with garnishes

Dinner from Tokyo to Singapore

To start with

A choice of apple, tomato, or freshly squeezed orange

Fruits

Fresh fruit plate

Starters

Choice of cerials or yoghurt
Cornflakes or muesli with milk
Plain or fruit yoghurt

Entrees

Wanton mee
Egg noodles in rich pork broth garnished with shrimp dumplings and leafy greens

Grilled minute steak and poached egg served with hollandaise sauce, steamed asparagus and roesti potato

Fresh eggs prepared on-board (boiled, baked or scrambled)
With your choice of ham steak, chicken sausage, vine ripened tomato and mushrooms

From the bakery

assorted breakfast pastries and bread with butter, jam, marmalade or honey

Light Meal from Los Angeles to Tokyo

Canapes

Satay
With onion, cucumber and spicy peanut sauce

Appetisers

Chilled Malossol caviar
With melba toast and condiments

Marinated scallop with tomato bavaroise and balsamic glace

Soups

Cream of corn with chicken and chive

Chicken consomme with mushroom tortellini

Salad

Caesar Salad
Baby spinach, rucola, fruit tomoato with red and yellow endives
balsamic and virgin olive oil dressing
thousand island dressing

Main Courses

Seared beef fillet in madeira jus, cream corn, green beans and baked potato cake with pancetta

Singapore styple roast chicken served wit hchicken rice, chinese greens with oyster sauce

Penne with cherry tomato sauce, sauteed prawns, parmesan and rucola

Warm gorgonzola cheese, walnut and rosemary scent roast pear tart with arugula lettuce, extra virgin olive oil

Desserts

Warm cherry strudel served with vanilla ice cream and raspberry

cheeses

Brie, pepper jack, coer de blue and mimolette served with grapes, cracker and nuts

Fruits

Fresh fruits in season



SQ11C LAX-NRT-SIN (LF/SN1/LMF/DF) 1-2.1 09 FC

[Dickson]

SQ2QD SIN-HKG-SFO (DF1/SF/SN1/HBF) 6-1.1 10 FC

dinner FROM SINGAPORE TO HONG KONG

APPETISERS
Salad of Alaskan crabmeat with grilled pineapple
Citrus dressing

^Cold appetizer combination
Seared tuna sashimi with sesame oil-ginger,
bamboo shoot with pickled snow cabbage,
braised beef cheek with hot bean sauce and
smoked duck with garlic-chilli dressing

SOUP
^Double boiled chicken consomme with morel and snow fungus

Tomato basil soup with baby lavosh

SALAD
Butter lettuce heart with baby cress and cherry tomato
Singapore dressing infused in shallot oil with sambal, lime and honey
Apple balsamico dressing

MAIN COURSES
^Pan seared rolled wagyu beef with enoki mushroom, fine beans in xo sauce, mushroom rice

Oven-baked baharat spiced chicken with roasted vegetables and mashed potatoes

Thai style red curry prawns with vegetables and steamed rice

Panfried cod fillet in pesto veloute with vegetables and potato

Vegetarian ramen in miso soup with assorted mushrooms, tofu and leafy greens

DESSERTS
Warm chocolate fondant with strawberry salad and macadamia ice cream

^Avocado cream with espresso ice cream

CHEESES
Selection of Tasmanian double brie, sundried tomato cheese and emmental cheeses served with garnishes

FRUITS
Fresh fruits in season

FINALE
A selection of gourmet coffees & fine teas served with pralines

^ Exclusively created by Sam Leong of Tung Lok Group, Singapore


supper FROM HONG KONG TO SAN FRANCISCO

APPETISERS
Seared tuna loin tataki with mesclun
Ponzu dressing

Oven-baked warm oyster with roasted capsicum veloute and cheese in half shell

^Beancurd and vegetables in spicy sauce,
bacon roll with cucumber in wasabi sauce &
breaded seafood roll with salad cream

SOUP
Cream of green pea and bacon

^Cantonese pork broth with beancurd, gingko nuts and barley

SALAD
Rocket leaves with cherry tomato and parmesan cheese
Yoghurt dressing
Herb walnut dressing

MAIN COURSES
^Sweet and sour prawns,
steamed chicken with flower mushroom,
stir fried lamb loin with black pepper sauce &
home-made spinach tofu with assorted mushrooms
Served with steamed rice with mushroom or rice porridge

Grilled beef fillet with rosemary jus, roasted vegetables and potatoes

Teochew fish porridge
Rice porridge with sliced white pomfret fillet and condiments
A popular Singaporean dish

Indian rogan josh chicken with spiced vegetables and pilaff rice

*Roasted Jerusalem artichoke with baby carrot, zucchini ribbon, asparagus, roma tomato with grapefruit and pesto

Rice vermicelli soup with fish skin dumplings and beancurd roll
(also available for breakfast)

DESSERTS
Tiramisu cake with rum-raisin ice cream and mocca sauce

^Almond delight with egg white

CHEESES
Brie, goat, cambozola and smoked cheeses served with garnishes

FRUITS
Fresh fruits in season

FINALE
A selection of gourmet coffees & fine teas served with pralines

^ Exclusively created by SIA International Culinary Panel
* Specially prepared meatless selection



light bites FROM HONG KONG TO SAN FRANCISCO

NOODLES
Fish ball noodle soup
Noodles in broth served with fish balls and fish cakes

Vegetarian instant noodle soup

SANDWICHES
Croissant with creamy chicken and tomato

Sandwich with roasted vegetables and cheese

SNACKS
Cashew, honeyed walnuts or macadamia nuts
Chips
Cookies
Assorted biscuits
A selection from the fruit basket
Assorted cheeses with garnishes



before touch down FROM HONG KONG TO SAN FRANCISCO

TO START WITH
A choice of apple, tomato or freshly squeezed orange juice

FRUITS
Fresh fruit plate with cottage cheese

STARTERS
Choice of cereals or yoghurt
Cornflakes with milk or granola with yoghurt-berry compote
Plain or fruit yoghurt

ENTREES
Rice vermicelli soup with fish skin dumplings and beancurd roll

Grilled American hotcake with maple syrup, sliced ham, oven glazed tomato and scrambled egg

Dim sum selection
Glutinous rice parcel in lotus leaf, asparagus dumpling, beef siew mai, har kow and crystam dumpling

Fresh eggs prepared on-board (boiled, baked or scrambled)
With your choice of gammon ham, turkey sausage, vine ripened tomato, mushrooms and roasted potatoes

FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey

FINALE
A selection of gourmet coffees & fine teas served with pralines

[raikje]

SQ308 SIN-LHR Nov 2009

breakfast from Singapore to London

Start your day on the right note, with a wholesome breakfast of your choice


TO START WITH
A choice of apple, tomato or freshly squeezed orange juice

FRUITS
Fresh fruit plate

STARTERS
Choice of cereals or yoghurt
Cornflakes with milk or granola with curd-plum compote
Plain or fruit yoghurt

WHOLESOME BEGINNINGS
Singapore style yu plan mi ten
Thick rice vermicelli in creamy fish soup garnished with sliced fish and vegetables
A popular local favourite

Fluffy hotcake served with mixed berries, cottage cheese and maple syrup

Selection of dim sum
Glutinous rice with chicken and pork sausage, har kow, sew mai, chive-pork dumpling and lobster dumpling

Fresh eggs prepared on-board (baked, boiled or scrambled)
With your choice of ham, pork sausage, vine-ripened tomato, mushrooms and grilled polenta

FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey

FINALE
A selection of gourmet coffees & fine teas


light bites


Should you fancy a little snack or something more substantial in between your meals, simply make your selection known to our crew, during the flight


NOODLES
Fish ball noodle soup
Rice noodles in broth served with fish balls and fish cakes

Prawn noodle soup
Noodles in broth served with prawn and fish cake

Vegetarian and non vegetarian instant noodles

SANDWICHES
Soya chicken with pickled ginger in ciabatta

Smoked salmon with tapenade in focaccia

Roasted vegetable and cheddar cheese in onion ciabatta

SNACKS
Cashew, honeyed walnuts or macademia nuts

Ferrero Rocher chocolate bar

Granola cereal bar

Lay's potato chips

A selection from the fruit basket

Assorted biscuits


lunch

Create your gastronomic experience from our selection of tantalising options


CANAPES
Satay
With onion, cucumber and spicy peanut sauce

APPETISERS
Chilled malossol caviar
With melba toast and condiments

# Salad of poached lobster with red oak leaf, lolo rossa, young sprout, stuffed tomato and asparagus

SOUPS
# Fennel cream soup with mint, seared scallop and pasta shells

Double-boiled chicken soup with American ginseng

SALAD
Caesar salad
Romaine lettuce with bacon, Parmesan cheese, croutons and anchovy-garlic dressing

MAIN COURSES
Grilled beef fillet served with bordelaise sauce, carrot, asparagus, shimeji and sauteed potato

Wok fried lobster in XO sauce with seasonal selection of vegetables and fried noodle

# Chicken in tarragon vinegar sauce with vegetables and raisin-basmati rice

Nasi Padang
Indonesian style steamed rice with lamb rendang, grilled spiced chicken, steamed fish souffle and mixed vegetables

% Pesto and goat cheese ravioli served with tomato coulis, roasted baby beet, sauteed cos lettuce

DESSERTS
# Provence style peach tart, almond icing

Rosemary ice cream with orange salad

CHEESES
Selection of emmenthal, caprice des dieux, rambol walnut and boursault vache cheeses served with garnishes

FRUITS
Fresh fruits in season

FINALE
A selection of gourmet coffees & fine teas served with pralines


# Exclusively created by Georges Blanc, Vonnas
% Specially prepared meatless selection